Monthly Archives: May 2014

I made these apricot tarlets with my two year old son as a dessert to share with his friends when they came for an afternoon play and early supper. I followed the recipe from “I can Cook”, by Sally Brown and Kate Morris, so I will not give all the details here. However, I wanted to share some of our photos so you can see how easy they are to make, and it might inspire you to buy the book.

Cutting up the apricots using scissors

Rolling out pastry

Ready for the oven

This was a fabulous dessert to make with my son as it is more a case of assembly rather than real cooking, which suits his concentration span and kitchen skills…and he had such delight in telling his friends that he made them!

We of course ended up trying out a few ourselves with a cup of coffee, and my fellow Mums commented that they were as delicious as anything you might buy in a French patisserie. So they could make a lovely dinner party dessert too, if you were ever pushed for time!

These turkey burgers are a big hit with my children and very easy to put together. They are also much healthier than beef, and I think equally tasty. I usually serve them with brown rolls and homemade fries, or just with a salad, but this week we broke our own rules and indulged in soft white rolls and oven chips, with a green salad on the side.

Add the minced turkey meat to a large mixing bowl and stir in the above ingredients. Make sure that the onion is very finely diced, ideally using an electric chopper. The same goes for the garlic – ideally use a garlic crusher and then finely chop anything remaining that you can’t squeeze through. If you have fresh herbs then these can also be used, but again they require very fine slicing. I find that the dried herbs mix in better and aren’t picked out by the children, as they are less identifiable! The fine matzo meal isn’t essential, but it helps to hold the burger patties together. It is essentially just crushed up crackers, and can be found in most supermarkets.

Once the ingredients are mixed together, pick out small balls and flatten them into small burger-shaped patties. You can make them as big or as small as you like, but if they are too thick then it’s hard to cook them through. I cheated this time and pan fried them in rapeseed oil, but with the matzo meal they will hold together well enough to be put on the barbecue.